Producer
Amami Kokuto
Amami Kokuto is a trade/category name referring to shōchū kokutō (made from brown sugar and rice koji) produced in the Amami Islands (Kagoshima Prefecture, Japan). On the international market it is sold by various retailers with labels that reference Amami origin.
- Amami Islands, Kagoshima Prefecture · Japan
- 1 product
The story
The term denotes shōchū produced in the Amami Islands, a local tradition with historical roots dating at least to the 16th century. After the reversion of the Amami Islands to Japan in the 20th century, kokutō shōchū production received a specific regulatory exemption allowing the use of brown sugar provided rice koji is used for saccharification. Today only a limited number of producers in the Amami Islands are authorized to make this type of shōchū.
Production philosophy
An expression of the Amami islands' territory: the use of local brown sugar combined with rice koji and traditional fermentation and distillation techniques aims to highlight the subtropical character and the terroir of the various islands.
Territory
Amami Islands (between Kagoshima and Okinawa), Kagoshima Prefecture, Japan. Involved islands include: Amami Ōshima, Tokunoshima, Kikai, Yoron, Okinoerabu, etc.
Production method
Production is based on parallel multiple fermentation (rice koji + dissolved brown sugar), followed by pot still distillation. Local producers use both atmospheric distillation and vacuum distillation depending on the desired aromatic profile; typically distillation is carried out only once.
Distillation
Pot still distillation: typically a single distillation; practices include both atmospheric (jo-atsu) and vacuum distillation depending on the producer.
Ageing
After distillation the spirits may be stored and aged in stainless steel tanks, barrels or terracotta vessels; practices vary among local producers.
Characteristics
- Type
- Producer
- Categories
- kokutō shōchū (brown sugar)
- honkaku shōchū
- Amami Islands shōchū
- Japanese spirits
- Raw materials
- brown sugar (kokutō)
- rice (koji)
- Casks and ageing vessels
- stainless steel tanks
- barrels (unspecified)
- amphorae / terracotta vessels
- Representative products
- Shochu Amami Oshima Jougo 70cl - Astuccio
- Amami Kokuto (kokuto shochu) 750ml
What makes it distinctive
- Kokutō shōchū can legally be produced only in the Amami Islands; the number of authorized distilleries is currently limited (reported 26 authorized entities).
- Key characteristic: use of brown sugar (kokutō) combined with rice koji, producing aromatic profiles with sweet, earthy and sometimes fruity notes.
- Typical distillation method: pot still distillation with the option of atmospheric or vacuum distillation to achieve different profiles.